Generously season chicken with salt and pepper on both sides and set aside.

Peel and dice carrot, dice celery, deseed and dice bell pepper.

Add cilantro and room-temperature water into a blender and blend until completely smooth.

Peel and chop onion and garlic.

Preheat Instant Pot by pressing the "sauté" button.

Once the Instant Pot's display says "hot": add fat or oil, chopped onion, and garlic, and sauté until translucent. Stir often. Make sure no burnt bits of onion or garlic are stuck to the bottom of the pot. If for some reason there are, deglaze by adding a tablespoon or two of water and scrape with a wooden to remove all bits from the bottom.

Now work fast: add rice, salt and pepper to Instant Pot and then pour in cilantro water and give it a quick stir. Add diced vegetables on top in one layer (do not mix in!) and then top with seasoned chicken breasts. Then IMMEDIATELY close lid to avoid water from evaporating (<-important!)

Turn venting knob to "sealing", hit "cancel" and then "manual" and adjust to 6 minutes high pressure for chicken breast / white rice version OR 22 minutes for chicken thigh / brown rice version.

Wait for full natural pressure release. This means once the pot beeps don't do anything. Don't touch the valve and instead just wait for the safety pin to drop on its own. This can take anywhere from 15-25 minutes.

Open the pot and enjoy the smell! Then use two forks to shred the chicken. Mix it all and serve immediately with some fresh cilantro sprinkled on top.